Best Mandarin Saucecanning Recipes
MANDARIN ORANGE SAUCE
A quick and easy sauce to serve with a scoop of ice cream, a piece of sponge cake or fruit cake, or cheesecake. Also good over pancakes, french toast, or crepes. Garnish with a dollop of whipped cream and a maraschino cherry if you like. Use fresh peaches in place of the oranges or use canned peaches with some of the juice. You can serve individual servings in wide-mouth wine glasses for pretty presentation. A great last minute dessert. I keep an angel food cake in the freezer and a couple cans of mandarin oranges in the pantry for this dessert for unexpected company.
Provided by foodtvfan
Categories Dessert
Time 25m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Stir the sugar and cornstarch together in heavy-bottom saucepan.
- Drain the mandarin oranges over a 2-cup measuring cup. Add water up to the 1-1/3 cup mark.
- Add liquid mixture to sugar and cornstarch in saucepan. Stir over medium heat until thickened. Remove from heat.
- Add the butter and one half of the can of undiluted orange juice. (Make the rest into orange juice for drinking).
- Add the mandarin oranges and stir gently.
- Heat gently over low heat for a couple of minutes, if desired, stirring occasionally.
Nutrition Facts : Calories 715.5, Fat 12.3, SaturatedFat 7.4, Cholesterol 30.5, Sodium 90.3, Carbohydrate 153, Fiber 4.1, Sugar 136.5, Protein 4.8
MANDARIN SAUCE/CANNING RECIPE
I had my mandarin sauce recipe for years and it was SO good. It got lost when we began our kitchen reno and I had looked everywhere for it or for one like it but despaired of ever locating its twin. Then on a visit to see our best friends in Idaho, my friend mentioned she had canned mandarin sauce. I told her about the loss of my...
Provided by Marie Holfeltz
Categories Other Sauces
Time 1h30m
Number Of Ingredients 9
Steps:
- 1. Drain pineapple and reserve juice
- 2. Skin tomatoes and coarsely chop
- 3. Chop other vegetables in quarter-sized chunks
- 4. Combine all vegetables and pineapple in 8-10qt pan.
- 5. Add all other ingredients - EXCEPT ULTRAGEL
- 6. Bring to boil, reduce to simmer, and cook until onion and pepper are softened..approximately 20-30 minutes
- 7. When vegetables are nearly ready, mix ultragel with reserved juice and 3/4 cup of water. Wisk rapidly to mix thoroughly. It will be pretty thick.
- 8. Use a large spoon and add ultragel mixture into simmering vegetable 1 spoonful at a time, mixing thoroughly to dissolve gel into sauce. Keep adding until all gel is incorporated.
- 9. Cook, stirring constantly until sauce is thickened.
- 10. Pour sauce into clean, hot pint (or quart) jars. Leave about 3/4 inch head space. Wipe jar rims and attach lid and cap.
- 11. Process, 30 min for qts, 20 min for pints. I used the water bath canner because of the acid content in the sauce, but, if you prefer you can pressure as well. If using pressure canner, leave vegetables a little more crisp as they will cook when pressured.
- 12. Use this sauce over pork, chicken, rice, beef or veggies. It is really versatile and has a bright flavor.
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